Apple And Pecan Spoonbread

Recipe Ingredients

1/2 teaspoon	2.5ml	Butter - plus
3 tablespoons	45ml	Butter
1 cup	62g / 2.2oz	Finely-chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Chopped pecan pieces
2 cups	292g / 10oz	Diced peeled cooking apples, such as Granny Smith
4		Eggs - separated (large)
3 cups	711ml	Heavy cream
1 1/2 cups	93g / 3.3oz	Yellow cornmeal
1/2 cup	73g / 2.6oz	Freshly-grated Parmigiano-Reggiano cheese
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

Preheat the oven to 350 degrees. Grease a 2-quart rectangle glass dish (8 by 11 1/2 by 2 inches) with 1 teaspoon of the butter.

In a large saute pan, over medium heat, melt the remaining 3 tablespoons of the butter. Add the onions and celery. Season with salt and pepper. Saute until the vegetables are softened, about 4 minutes. Add the pecans and continue to saute for 1 minute. Add the apples. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and cool completely.

In a large mixing bowl, whisk the egg yolks and cream together. Add the cornmeal and whisk until smooth. Stir the apple mixture and cheese into the cornmeal mixture. Mix until incorporated.

In another large mixing bowl, whip the egg whites with an electric mixer until very stiff and peaks form, then fold into the apple batter.

Pour the batter into the prepared pan and bake until it sets, about 45 minutes.  Remove from the oven and let stand for 5 minutes. Spoon onto serving plates and garnish with parsley.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-SP12) - from the TV FOOD - NETWORK"

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